Make the Chimichurri Sauce by chopping parsley, garlic, and Fresno pepper. Combine with oregano, salt, and pepper. Stir in olive oil and red wine vinegar. Let sit for at least 1 hour.

Prepare the Shrimp by ensuring they are peeled and deveined. In a bowl, mix shrimp with minced garlic, olive oil, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes.

Cook the Shrimp in a hot grill pan or skillet. Arrange shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.

Serve the Dish by transferring shrimp to a serving dish, topping with chimichurri sauce, and providing extra sauce on the side.